Pot Roast over Mashed Potatoes
Hearty pot roast served over creamy mashed potatoes â step-by-step guide, ingredients, tips, and ser...
30
total time
6
servings
310 kcal
calories
Introduction: Warm, Cheesy Comfort in a Bowl
Cheddar Broccoli Potato Soup is a classic comfort dish that combines tender potatoes, bright green broccoli, and sharp cheddar in a creamy, satisfying broth. This soup hits the trifecta of textures and flavors: the earthy backbone from potatoes, the vegetal freshness of broccoli, and the rich, savory melt of cheddar. Itâs a versatile recipe that can be scaled up for a crowd or reduced for a cozy two-person meal. Whether youâre recovering from a chilly day, hosting a casual dinner, or packing leftovers for lunches, this soup delivers warmth and satisfaction. The base technique is straightforward: sautĂ© aromatics, simmer potatoes until tender, incorporate broccoli, then blend or leave chunky before finishing with cream and shredded cheddar. The cheddar adds a tangy depth that makes each spoonful feel indulgent without requiring complicated techniques. A few simple pantry staplesâonion, garlic, stock, and a good cheddarâare often all you need. The soup also adapts well to dietary preferences: use vegetable stock to keep it vegetarian, swap half-and-half for whole milk for a lighter finish, or choose a sharp aged cheddar for pronounced flavor. Small tweaks, like adding a pinch of nutmeg or a spoonful of Dijon mustard, can elevate the profile. This introduction lays out what to expect from the recipe, how it fits into weeknight cooking, and why itâs a reliable favorite when you want something both nourishing and comforting. Read on for ingredient details, step-by-step preparation, cooking tips, and presentation ideas that will help you make the best version of this hearty soup every time.
Flavor Profile and Why Youâll Love It
The appeal of Cheddar Broccoli Potato Soup lies in the balance of flavors and textures. Potatoes contribute body and a velvety mouthfeel when cooked down, while broccoli provides a pop of color and a vegetal bite that keeps the soup from feeling too heavy. Cheddar, especially a sharp variety, imparts tang, savory umami, and a silky finish as it melts into the warm broth. Aromaticsâonion and garlicâbring subtle sweetness and depth, and a base of good-quality stock ties the components together. The texture is key: some people prefer a fully blended, smooth soup; others appreciate a partially chunky version where potato softens and broccoli florets remain slightly distinct. Both approaches work, so the recipe includes options for blending, chunking, or purĂ©eing part of the soup. Seasoning sweet spots include salt, freshly ground black pepper, and a hint of nutmeg or mustard to enhance the cheddarâs character. For added richness, a splash of cream or half-and-half smoothens the palate; for a lighter take, whole milk or just a ladle of starchy cooking liquid can suffice. The soup also pairs well with crunchy elementsâcroutons, toasted baguette, or even crispy bacon sprinkled on top add contrast to the creamy base. Nutritionally, this soup provides carbohydrates from potatoes, fiber and vitamins from broccoli, and protein and calcium from cheddar. That combination makes it not just comforting but fairly satisfying as a complete meal when paired with a simple side salad or whole-grain roll. Ultimately, youâll love this soup because itâs approachable, adaptable, and reliably deliciousâtraits that make it a go-to on cooler evenings and a recipe worth returning to and tweaking to match your preferences.
Gathering Ingredients: Shopping List and Substitutions
Before you begin cooking, assemble the ingredients so the process moves smoothly. For a classic Cheddar Broccoli Potato Soup youâll need: 1 tablespoon olive oil or unsalted butter for sautĂ©ing; 1 medium onion, diced; 2â3 garlic cloves, minced; 1 1/2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes; 4 cups broccoli florets (fresh is preferred, but frozen works well too); 4 cups low-sodium chicken or vegetable stock; 1 cup whole milk, half-and-half, or heavy cream (adjust based on desired richness); 2 cups shredded sharp cheddar cheese (grate it yourself for better melt); salt and freshly ground black pepper to taste; optional seasonings such as 1/2 teaspoon Dijon mustard, 1/4 teaspoon freshly grated nutmeg, or a pinch of cayenne for warmth. Garnishes can include chopped chives, extra shredded cheddar, crumbled bacon, or toasted breadcrumbs. Shopping tips: choose potatoes that hold shape if you want chunkier textureâYukon Golds are great for creaminess without disintegrating. For cheese, a block of sharp cheddar yields superior flavor and melts more smoothly than pre-shredded bagged cheese that often contains anti-caking agents. If you prefer a dairy-free version, substitute a plant-based âcheddarâ and use full-fat coconut milk or an unsweetened oat milk blended with a touch of nutritional yeast; be aware the flavor will differ. For a lower-fat option, use reduced-fat milk and omit cream; the potatoesâ starch will still create a pleasant body. Frozen broccoli is a convenient, budget-friendly choiceâadd it later in the cooking process to avoid overcooking. If you want extra protein, stir in cooked shredded chicken, crumbled sausage, or white beans when finishing the soup. With your ingredients gathered, youâll be ready to move through the prep and cooking stages efficiently.
Preparation Steps: Chop, Sauté, and Simmer
Preparation sets the foundation for a smooth-cooking soup. Start by prepping everything: dice the onion finely, mince the garlic, peel and cube the potatoes into uniform 1-inch pieces, and cut the broccoli into bite-sized florets. Uniform cuts ensure even cooking and predictable texture. Heat a large heavy-bottomed pot or Dutch oven over medium heat and add olive oil or butter. SautĂ© the diced onion for about 4â5 minutes until translucent and slightly goldenâthis releases natural sugars and builds flavor. Add the garlic and cook for another 30â60 seconds, just until fragrant; burned garlic will taste bitter, so watch the heat. Next, add the cubed potatoes and stir to combine, coating them with the aromatics and fat. Pour in the stock so that it covers the potatoes by about an inch, bring to a simmer, then reduce heat and cover the pot. Let the potatoes simmer until fork-tender, roughly 12â15 minutes depending on the size of the cubes. While potatoes cook, blanch the broccoli briefly if you prefer vibrant green florets: bring a separate pot of water to a boil and cook the broccoli for 1â2 minutes, then transfer to an ice bath to stop cooking. Alternatively, you can add broccoli directly to the pot during the last 5â7 minutes of simmering to soften it in the broth. During simmering, taste and adjust seasoning with salt and pepper so the base is properly seasoned before adding dairy and cheese. If you plan to partially blend the soup for creaminess, remove about a third to half into a blender, or use an immersion blender to pulse until you reach your desired textureâthis technique thickens the soup naturally using the potatoesâ starch without adding flour or a roux. With prep complete and potatoes tender, youâll be poised to finish the soup with dairy and cheese for that signature rich, cheesy flavor.
Cooking Process: Combining, Thickening, and Timing
The cooking process is where everything comes together and timing matters to preserve texture and melt cheese without breaking the sauce. After your potatoes are tender and your broccoli is prepared (blanched or partially cooked in the pot), itâs time to integrate the dairy and cheese. Lower the heat to a gentle simmerâhigh heat can cause dairy to split and cheddar to become grainy. If you used a portion of blended potatoes to thicken the soup, return that purĂ©e to the pot now and stir until smooth. Next, add your milk, half-and-half, or cream a little at a time, stirring gently to incorporate. Allow the mixture to warm through for a few minutes; do not boil. Slowly fold in the shredded cheddar by the handful, stirring continuously and removing the pot from the heat if necessary to keep the temperature steady. Adding cheese too quickly or over high heat risks separation; gradual addition and even heat maintain a silky texture. If the soup seems too thin, simmer gently to reduce and concentrate flavors, or mash a few potato cubes against the side of the pot to release more starch. For a thicker, creamier mouthfeel without extra dairy, you can also whisk a slurry of a tablespoon of cornstarch mixed with two tablespoons of cold water and stir it in while simmering briefly. Taste and adjust salt and pepper at the endâcheddar contributes salty notes, so final seasoning can vary based on the cheeseâs saltiness. Finish by stirring in any optional flavor enhancers like a teaspoon of Dijon mustard for brightness, a pinch of nutmeg for warmth, or a squeeze of lemon to brighten the flavors. Once the broccoli is tender to the bite and the cheese has fully melted into a glossy, cohesive soup, remove from heat and let rest briefly before serving to allow flavors to meld and the soup to thicken slightly.
Finishing Touches: Cheese, Seasoning, and Texture Adjustments
Finishing your Cheddar Broccoli Potato Soup is about balance: ensuring the cheese is silky, the seasoning is bright, and the texture matches your preference. Once the bulk of the cheese has melted and the soup has come together, taste for seasoning. Cheddar adds salt, so add salt cautiously and adjust in small increments. Freshly ground black pepper provides a sharp counterpointâadd a few generous twists and taste again. If the soup tastes flat, a small splash (1â2 teaspoons) of apple cider vinegar or a squeeze of fresh lemon can brighten flavors without making the soup tangy. For deeper savory notes, a single teaspoon of Dijon mustard whisked in will enhance the cheese and provide complexity. Texture adjustments are equally important: if the soup is too thick after resting, thin it with warm stock or milk to reach desired consistency. If itâs too thin and you prefer a thicker body, simmer gently to reduce liquid or stir in a purĂ©e of a few cooked potato chunks to thicken naturally. For the smoothest finish, strain a portion through a fine-mesh sieve or use an immersion blender to blitz until silky; for a more rustic presentation, leave it chunky. Consider adding garnishes that add contrastâchopped chives or green onions for sharpness and color, a handful of croutons for crunch, or a swirl of extra-virgin olive oil or melted butter for sheen. Crispy toppings like crumbled bacon or toasted walnuts bring textural contrast and make each spoonful more interesting. If you want a richer mouthfeel, stir in a tablespoon of butter or a splash of heavy cream just before serving. These final touches elevate a straightforward soup into an experience that feels homemade and thoughtfully prepared.
Final Presentation: Plating, Garnishes, and Pairings
Presentation turns a bowl of Cheddar Broccoli Potato Soup into a memorable meal. Serve the soup in warmed bowls to preserve temperature and enhance mouthfeel. A clean white or neutral bowl makes the green broccoli and golden cheddar pop visually. Ladle the soup to showcase both creamy broth and visible vegetable pieces; a partially blended approach often looks most inviting, where you can see chunks of potato and florets floating in a silky base. Garnishes are both decorative and functionalâfinely chopped chives or green onions add vibrant color and a fresh bite, while a small pile of extra shredded cheddar on top creates an appealing melty crown. For crunch, sprinkle toasted breadcrumbs, croutons, or chopped roasted nuts; bacon crumbles add smoky saltiness if you arenât keeping the soup vegetarian. A drizzle of high-quality olive oil or browned butter around the rim of the bowl offers aroma and richness. If you want a restaurant-style finish, add microgreens and a dusting of smoked paprika for color contrast. Pair the soup with crusty breadâsourdough, whole-grain baguette, or garlic toastâperfect for dipping and balancing the creamy texture. A crisp side salad with a bright vinaigrette provides a refreshing counterpoint to the soupâs richness; consider peppery arugula or a simple mixed green salad with lemon vinaigrette. For beverage pairings, a light-bodied white wine such as Sauvignon Blanc or a crisp cider complements the cheddarâs tang without overpowering the dish. When serving to guests, consider individual bowls with varied garnish stations so each person can customize with herbs, spice, or crunchy toppings. Thoughtful presentation elevates a humble, homey soup into a meal that feels intentional and satisfyingâideal for cozy dinners or welcoming guests on a cool evening.
Serving, Storage, and Variations to Try
Serve Cheddar Broccoli Potato Soup hot for the best texture and flavor. If you plan to reheat leftovers, store the soup in an airtight container in the refrigerator for up to 3â4 days. When reheating, do so gently over low heat on the stovetop, stirring frequently to prevent the dairy from separating; adding a splash of milk or stock while reheating helps restore creaminess. For longer storage, freeze portions in freezer-safe containers for up to 2 months. Note that texture may alter slightly after freezing: potatoes can become a bit grainy and dairy can sometimes separate. To minimize problems, cool the soup completely, then freeze without dairy and add fresh milk, cream, or shredded cheddar when reheating. There are many tasty variations to customize this soup: add cooked shredded chicken or turkey for more protein; swap cheddar for GruyĂšre or smoked gouda for a different flavor profile; incorporate leeks instead of onions for a sweeter, subtler allium base. For a spicy kick, stir in a teaspoon of harissa or a pinch of cayenne. To make the soup heartier without meat, add cooked barley, pearl couscous, or white beans for extra texture and nutrition. If you want a lower-carb option, reduce the potato amount and add more cauliflower florets or rutabaga for body. For a dairy-free version, use a creamy plant-based milk and nutritional yeast for cheesiness, or blend soaked cashews into the stock for a silky finish. Tips for success: grate cheese from a block for better melt, avoid boiling once the cheese is added, and always taste and adjust seasoning at the end. With these storage methods and variation ideas, you can adapt this comforting soup to many occasions and dietary needs, making it a flexible staple in your recipe repertoire.
Cheddar Broccoli Potato Soup
Hearty cheddar broccoli potato soup â creamy, easy, and perfect for weeknight dinners. Step-by-step recipe, tips, and storage advice for a comforting bowl.
total time
30
servings
6
calories
310 kcal
ingredients
- đ§ 2 tbsp unsalted butter
- đ§ 1 small onion, diced
- đ§ 2 cloves garlic, minced
- đ 3 cups chicken or vegetable broth
- đ„ 2 cups potatoes, peeled and diced
- đ„Š 2 cups broccoli florets
- đ§ 1 cup shredded cheddar cheese
- đ„ 1 cup heavy cream or whole milk
- đ§ Salt and pepper to taste
- đż Optional: chopped green onions or additional shredded cheese for garnish
instructions
- 1. In a large pot, melt the unsalted butter over medium heat.
- 2. Add the diced onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- 3. Pour in the chicken or vegetable broth and bring the mixture to a boil.
- 4. Add the peeled and diced potatoes to the pot, then reduce to a simmer and cook for about 10 minutes until the potatoes are tender.
- 5. Stir in the broccoli florets and continue to simmer for another 5 minutes until the broccoli is tender but still vibrant.
- 6. Using an immersion blender, blend the soup directly in the pot until smooth or to your preferred consistency. Alternatively, transfer half the soup to a blender, puree until smooth, and return it to the pot.
- 7. Stir in the shredded cheddar cheese and heavy cream or milk, cooking for another 2-3 minutes until the cheese is fully melted and the soup is creamy.
- 8. Season with salt and pepper to taste, adjusting as needed.
- 9. Serve the soup hot, garnished with extra shredded cheese or chopped green onions if desired. Enjoy your warm, comforting bowl of cheesy broccoli potato soup!
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